Pilaf with Pumpkin and Quince
Main Dishes • Author's
Description
Pilaf with pumpkin and quince
Ingredients
- Laser Rice 0 lbs
- Carrot 0 lbs
- Pumpkin 0 lbs
- Quince 2 pieces
- Onion 2 heads
- Ground Cumin 1 tablespoon
- Salt 1½ spoons
- Vegetable Oil 10 fl oz
Step-by-Step Guide
Step 1
Rinse the rice under cold water and let it soak for at least half an hour.
Step 2
Cut the carrot into large strips, and slice one onion into thin quarter rings. Peel the pumpkin and cut it into sticks about seven centimeters long. Cut the quince into quarters and remove the core with the seeds.
Step 3
Heat vegetable oil in a pot. To infuse the oil with flavor, sauté the second remaining onion by rolling it around the bottom of the pot until it turns golden brown on all sides, then remove it immediately. Next, sauté the pumpkin in the oil and set it aside for later use.
Step 4
Add the chopped onion to the oil and sauté until golden and glossy. Then, add the carrot and continue stirring constantly, frying until tender. During this process, sprinkle the vegetables with crushed cumin.
Step 5
Pour a liter of cold water over the vegetables — this is essential to prevent vigorous boiling, which would make the broth cloudy, as rice absorbs poorly in a murky environment. Add a teaspoon of salt to the pot, place the quince in, and when the water starts to boil, reduce the heat so that the liquid simmers gently. After twenty to thirty minutes, when the quince is cooked, remove it and replace it with the chopped pumpkin. The pumpkin should be cooked until tender but not falling apart, then remove it.
Step 6
Gently rinse the soaked rice by placing the bowl under cold running water and tilting it so that a small, cloudy stream flows out from the side. To avoid breaking the rice, do not rub it; instead, lightly toss it with your hands.
Step 7
Taste the zervak and, if necessary, add salt. Increase the heat to bring it to a vigorous boil. Then, spread the rinsed rice on top and level it out. There should be about half a centimeter of water above the rice; if there is less, you can add boiling water. Cook the rice for about twenty minutes, until it's almost fully cooked. To ensure the rice doesn't burn, you can gently stir it.
Step 8
When the rice is about ninety percent cooked, add the quince, pumpkin, and the whole onion that was sautéed in oil at the beginning. Cover with a lid and let it simmer on low heat for twenty minutes.
Step 9
Mix the cooked rice with the seasoning, transfer it to a serving dish, and top with pieces of pumpkin and quince.
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